basque cheesecake recipe

A foolproof recipe for burnt basque cheesecake. This easy Spanish dessert is perfect for bakers of all levels. It’s baked in the oven, but no water bath is needed!

Burnt Basque Cheesecake

cream cheese (,

sugar ((150 grams))

vanilla extract

eggs (, large)

heavy cream ((250 milliliters))

all-purpose flour

Preheat oven to 400° Fahrenheit (200° Celsius).

Line a springform pan (see note 2) with 2 sheets of baking parchment, making sure they overlap and are about 2-inches (5-centimeters) higher than your springform pan. Any excess can be trimmed off.

In a medium mixing bowl, beat cream cheese, sugar and vanilla on low speed, about 1-2 minutes.

Increase the speed and add eggs, one at a time.

Slowly pour in heavy cream while beating. Finally, add sifted flour and beat until smooth.

Pour into the springform pan and bake on a low or middle rack in the oven for 40-50 minutes or until to your liking.

When ready, take it out and let it cool before removing the pan and the parchment paper (see note 4).

Our Basque Burnt Cheesecake recipe is the easiest cheesecake to make and delivers a perfectly caramelized top with a creamy, custardy center that&#39;s become a viral sensation worldwide.

Basque Burnt Cheesecake

lbs cream cheese

oz mascarpone

sugar

eggs (, at room temperature)

¾ cup+ 1 Tbsp heavy cream

fine sea salt

Tablespoon all-purpose flour

Prep Pan and Preheat Oven: Place a rack in the center of the oven and heat the oven to 425 degrees F. Line a 9-inch springform pan with two large pieces of parchment paper, crisscrossed, leaving 2-3 inch overhangs sticking straight up.

Make Filling: In a large mixing bowl, beat the cream cheese and mascarpone until smooth. Add sugar, a little at a time while mixing, until fully incorporated and smooth.  Add eggs and yolks one at a time, mixing after each addition. Mix in cream and salt. Sift in the flour and stir to combine.

Bake: Pour batter into prepared pan. Bake for about 40-55 minutes (depending on how soft and creamy you like the center). The top of the cheesecake should be golden, and it will still be jiggly in the center.

Cool: Remove from oven and cool for 1 hour on a wire cooling rack.

Refrigerate for several hours (ideally overnight) to allow it to set up. Dont remove cheesecake from the pan.

Serve: let it sit at room temperature for an hour before serving. Release sides from spring form pan. Fold down parchment paper, cut and serve.

So glad I made this for Christmas! It is easy and delicious. Be sure to give yourself enough time to chill. Definitely making this again and again. :)

Gonna make it for Christmas dinner for dessert

Basque cheesecake with a caramelized burnt top and creamy custard center. No crust, no water bath. Includes both oven and air fryer methods.

Basque Cheesecake (Oven + Air Fryer)

lb cream cheese (900 grams, room temperature, full-fat block style)

sugar (250 grams)

eggs (room temperature)

heavy cream (480 milliliters)

tsp vanilla extract

tsp salt

all-purpose flour (30 grams, optional, helps structure)

oz cream cheese (340 grams, room temperature, full-fat block style)

sugar (100 grams)

heavy cream (180 milliliters)

salt

tbsp all-purpose flour (optional, helps structure)

Preheat oven to 425°F (220°C). For air fryer, preheat to 350°F (175°C) for 3-5 minutes. Line your pan (8-inch springform for oven, 6-inch for air fryer) with crumpled parchment paper, letting it extend at least 2 inches above the rim.

Beat room-temperature cream cheese with sugar until completely smooth, about 2 minutes on medium speed. Scrape down the sides of the bowl at least once.

Add eggs one at a time, mixing on low speed until each is fully incorporated before adding the next. Do not overwhip.

Pour in heavy cream, vanilla extract, and salt. Stir until the batter is silky and uniform. It will be thinner than traditional cheesecake batter.

If using flour, sift it into the batter and mix just until combined. Do not overmix.

Pour batter into the prepared pan. Tap gently on the counter 2-3 times to release air bubbles.

OVEN: Bake 50-60 minutes. The top should be deep mahogany brown and the center should jiggle like set custard when gently shaken. AIR FRYER: Cook at 320°F (160°C) for 20-25 minutes, then increase to 400°F (205°C) for 3-5 minutes to caramelize the top.

Cool at room temperature in the pan (it will deflate, that is normal). Refrigerate for at least 4 hours, or overnight for the cleanest slices. Serve slightly chilled or at room temperature.

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Top 3 basque cheesecake recipe recipes from across the web

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Burnt Basque Cheesecake

Basque Burnt Cheesecake

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The most viewed basque cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine